Atlanta Real Food is run by the Atlanta area chapter leaders of The Weston A. Price Foundation. Here you will find the latest news from local farmers, get information on how to properly prepare real foods, and stay up to date on local events.
SEE WHAT WE ARE COOKING TODAY
Tuesday, November 14, 2017
Come Look at Week 3's Winter CSA Share @ Cane Creek Farm!
Daikons! Along with beets, broccoli and broccoli, sweet potatoes and more! Yum!
Fresh, Sustainable Produce - Grown Locally November 14th, 2017
Beets Buttercrunch Lettuce Broccoli or Broccolini Butternut Squash Sweet Potatoes Red Leaf Lettuce Rutabaga Jalapeño Peppers Daikon Radish
Please remember to wash your produce, as not all items are table-ready. All food requires additional washing and rinsing before consumption. Thank you!
Can Hydroponics Be Organic?
Organic growing is dependent on a healthy, thriving soil, full of microorganisms breaking down carbon compounds and releasing nutrients for the plants to take up. We know about many of these nutrients, but surely we don't have complete knowledge. This system is based on nature and natural processes and a lot of hard work, subject to weather and other uncontrollable factors.
Hydroponics growing is a method of growing plants without soil, using mineral nutrient solutions in a water solvent. Usually the plants are grown in a controlled environment, like a greenhouse, tightly sealed. This system is based on technology, with a high use of energy to maintain the irrigation, temperature, light and sterile environment.
Over the last 30 years, small organic farmers have worked to provide healthy food to our communities, and customers have been willing to pay a little extra for this food so that the farmers could sustain their farms. Big food corporations saw this increase in demand for organic and wanted in, but even the huge "organic" farms found it difficult to make high profits growing in the soil, subject to nature.
Hydroponics has been the solution, as so many of the factors of growing are controlled by technology, but it is surely not organic. Nevertheless, some government certifiers are giving hydroponic growers an organic certification, and organic food you buy at many of the big box grocery stores may actually be hydroponically grown. You can no longer trust the organic label on your food to mean what you thought it meant. Be aware, that the organic food being sold in the big box stores and supermarkets is not equivalent to that you get from your local organic farmer.
Beets and daikon radishes are in the share this week. These vegetables are not as widely eaten as some we grow, but they deserve a chance! Growing up, we did not eat beets and I thought I did not like them. I certainly did not like the canned or sweet beets I was occasionally served. When I started growing beets, I found they were a different food from what I had known before. I was still a little reluctant about eating them but once I discovered how good and easy roasted beets were, I became a fan. They require a longer cooking time than most vegetables, but put in a packet of aluminum foil, they are no mess. The skins slip off once they are done and sliced on a salad with a nice vinaigrette they are simply delicious!
The first time I had a Daikon radish was just a few years ago. I was introduced to these spicy roots by an older farmer who said he like to just eat them for snacks. I found that they grew really well in my soils and could take the cold in the early winter, so they took a place in my crop plan. So far may favorite way to eat them is pickled with carrots. The easy recipe below will result in a pickle that will keep in the refrigerator for months.
Daikon and Carrot Pickle
1/2 cup distilled white vinegar
1/4 cup white sugar
1 small carrot, peeled and cut into matchsticks
1 daikon radish, peeled and cut into matchsticks
2 tablespoons chopped fresh cilantro
1 Thai chile pepper, seeded and chopped (other hot peppers can be substituted)
Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool.
Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables.
Cover and refrigerate for at least 4 hours, or overnight.